Directions

2. In an electric mixer with a whip attachment, whip yolks, lemon juice, Old Bay seasoning, mustard and Worcestershire sauce together until slightly thickened and lemon yellow in color. Reduce mixer speed and add flour until well-combined.

3. Squeeze all liquid out of the crab. Fold crab and chives into the egg yolk and flour mixture and set aside.

4. In a small bowl, whip egg whites and cream of tartar together until soft peaks form. Fold egg whites into the crab mixture. Place 1/2 cup crab mixture in each ramekin. Bake for 15 to 20 minutes, or until firm to the touch.

5. Preheat a medium saucepan over low heat. Add oil, carrots, onion, evaporated cane juice, vinegar, salt and pepper. Saute over low heat for 20 to 30 minutes, until onions are carmelized. Add chicken stock and bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes, until slightly reduced serve 1/3 cup with each soufflé.

Note

Add more chicken stock to the Caramelized Carrot Sauce if it is too thick.

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